Israeli cuisine comprises local dishes and dishes brought to Israel by Jewish immigrants from around the world. Since the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli fusion cuisine has developed.

Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic, and Ashkenazi styles of cooking, along with Ethiopian Jewish, Indian Jewish, Iranian Jewish and Yemeni Jewish influences. It incorporates many foods traditionally eaten in the Arab, Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, shakshouka, couscous, and za'atar have become synonymous with Israeli cuisine.

New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines.

Travel Quotes:

We travel, some of us forever, to seek other states, other lives, other souls. Anais Nin

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